Tensions boiled over on social media, with some people saying it’s water heated in the kettle or death, while others admitted to using the microwave all the time.

In the wake of “tea-megeddon”, as some called it, an Australian scientist’s 2012 study has floated to the surface – and his findings are on the side of the microwavers.

University of Newcastle food scientist Dr Quan Vuong and his team of researchers found that heating green tea in the microwave released more bioactive compounds, which are beneficial for health.

Up to 30 percent more antioxidants, caffeine and amino acids in the green tea leaves were extracted by brewing the teabag in 200ml of freshly boiled water for 30 seconds, then zapping the cup in the microwave for one minute.